Quinoa Salad with Mint, Almonds and Cranberries

Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

INGRIDIENT

2 cups chicken broth

1 cup quinoa

3 tablespoons olive oil

½ cup coarsely chopped mint leaves

½ cup dry-roasted almonds, unsalted

½ cup dried cranberries

1 cup coarsely chopped kale

½ cup sliced carrots

½ cup sliced celery

1 scallion, thinly sliced

18 grape tomatoes, halved

1 lemon, juiced

½ teaspoon lemon zest

salt and ground black pepper to taste

DIRECTION

Step: 1

Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.

Step: 2

Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

NUTRITION FACT

Per Serving: 438 calories; protein 11.7g; carbohydrates 51.7g; fat 22.5g; cholesterol 3mg; sodium 667.7mg.

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